Leonese-style Garlic Shrimp (Gambas al Ajillo a la Leonés)
Gambas al Ajillo a la Leonés, or Leonese-style Garlic Shrimp, is a classic dish from the region of León in Spain. This simple yet flavorful recipe showcases the delicious combination of fresh shrimp, garlic, and Spanish paprika, all cooked in olive oil.
Ingredients
- 1 pound large shrimp, peeled and deveined
- 6 cloves garlic, thinly sliced
- 1 teaspoon Spanish paprika
- 1/4 teaspoon red pepper flakes
- 1/4 cup extra virgin olive oil
- Salt to taste
- 2 tablespoons chopped fresh parsley
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Add the garlic slices and cook until they just start to turn golden, about 1 minute.
- Add the shrimp, Spanish paprika, and red pepper flakes. Cook, stirring occasionally, until the shrimp are pink and opaque, about 3-4 minutes.
- Season with salt to taste and sprinkle with chopped parsley.
- Remove from heat and serve immediately.
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 5 minutes
- Total time:
- 15 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Protein
- 20g
- Carbohydrates
- 4g
- Fat
- 16g
Supplies
Large skillet Cooking spoon Knife Cutting board
Tools
Stovetop
Serving suggestions
Serve the Gambas al Ajillo a la Leonés with crusty bread to soak up the flavorful olive oil and garlic sauce.
Tips & tricks
Be careful not to overcook the shrimp, as they can become tough and rubbery. The key is to cook them just until they turn pink and opaque.
Cost
$15